SPINACH & ROASTED GARLIC PESTO

So here I am...back in the kitchen! It's been a very long break for me and although I've enjoyed my time off, it feels good to be back. I've been so inspired by all the yummy fresh fruits and veggies I've been getting in my bountiful basket each week. If you have this service available in your area, you really should look into it and give it a try!

A couple weeks ago we got a lovely bundle of fresh spinach and this is what I decided to do with it...


SPINACH & ROASTED GARLIC PESTO
(Mindi Original)

To make the Pesto:

1 bunch spinach (4 C.)
1 head roasted garlic
Zest of 1 lemon
1 T. lemon juice
½ C. roasted pine nuts
½ C. parmesan cheese
1 t. salt
½ t. pepper
¼ - ½ C. olive oil

1. Place all the ingredients, except the olive oil, in a food processor or blender.
2. Puree the ingredients. While the food processor or blender is on, slowly drizzle in the olive oil until the pesto reaches your desired consistency.

(The more olive oil, the thinner the pesto. You might want a thicker pesto for spreading on bread or pizza etc. You might want a thinner pesto for tossing with pasta or using as a dipping sauce.)


To make the Chicken Pesto Pasta as pictured above:

1 lb. cooked pasta
3 C. shredded chicken
1 C. toasted bread crumbs
1 recipe pesto

1. Toss all the ingredients together and serve hot or cold.

HEALTHY RANCH DIP

I really had hoped to post something a little sooner, but my plans were foiled a few days ago when my 2 year old spit an entire mouth full of apple juice right into the key board of my lap top. At the time I had one of those..."Why am I having another child??? moments". But I'm over it now, and my little r is once again the light of my life. She's just lucky she has a "computer nerd" daddy that knows how to fix just about everything electronic around here.

So I thought it only fitting that my first post of the new year, be something healthy. It seems like everyone I know has set goals for weight loss or healthy eating. One of the benefits of pregnancy at the new year; not really worrying about weight loss. However, I know that will be my number one goal come April. Anyway, this little recipe is one of my all time favorites.

Years ago, and I do mean many years, I really got into Body for Life. Some of you may have heard if it. It's a great program. I've done it twice in my life and both time lost a considerable amount of weight. The first time I lost 30 pounds and the second time I lost 25. I have many recipes from the program that have stuck with me over the years, not just because they're healthy, they also happen to be yummy. This was one of them.

I also thought this was a great fit for the upcoming Super Bowl Sunday. This is a perfect healthy munchie. Even my 2 year old gobbles this stuff up. She is a veggieholic though...strange but true.


HEALTHY RANCH DIP
(Recipe by Body for Life)

1 C. regular or low-fat cottage cheese
1 green onion, chopped
2 t. Italian seasoning
1/4 t. ground black pepper
1/2 t. salt

1. Combine the cottage cheese and green onion in a blender or food processor. Blend on high speed until smooth.
2. Stir in the Italian seasoning, pepper and salt.
3. Serve with Veggies, Pita chips, crackers etc...

ROASTED GARLIC ROSEMARY CHEESE POTATOES

I threw these potatoes together on the fly last week for my book club dinner. They turned out to be pretty darn yummy! I love anything with roasted garlic (click here for a roasted garlic tutorial). I've had a few friends call for the recipe, so I thought I better get it posted.

So here ya go ladies...this is because I love you so much!!


ROASTED GARLIC ROSEMARY CHEESE POTATOES
(Mindi Original)

5 lb.s russet or Yukon Gold potatoes; peeled and cut to 1 inch cubes
salt
1 oz. fresh rosemary; rough chopped
8 oz. cream cheese; softened
1/2 C. butter (1 stick); softened
1 C. heavy whipping cream
2 heads roasted garlic
1 C. Parmesan cheese
1 C. mozzarella cheese

1. Place the cut potatoes into a large stock pot along with the rosemary. Fill the stock pot with water to cover the potatoes by about 1 inch. Salt the water with enough salt that the water taste a little like sea water.
2. Bring the water to a boil and allow the potatoes to cook for about 15 minutes or until the potatoes are fork tender.
3. Drain the water, leaving the potatoes and Rosemary in the pot.
4. Roughly mash the potatoes with a hand masher.
5. Add the cream cheese, butter, cream, and roasted garlic. Continue to mash until everything is well incorporated. (You can mash the potatoes to the consistency of your choice. I like mine to be a little lumpy, but if you're not a big fan of lumps you can use an electric mixer or potato ricer to get the potatoes as smooth as possible.)
6. Now gently stir in the cheeses.
7. Scoop the potato mixture into a 9x13 pan or casserole dish. Bake in the oven at 350 for 20-30 minutes and serve immediately.

8. If you want to make the potatoes ahead of time and cook later, cover with plastic rap and store in the refrigerator. When you're ready, bake at 350 for 45 minutes.

EASY MAC & CHEESE

When I think about an easy lunch for my toddler I often go straight for the "blue box". It's a staple in most pantry's or food storage and a go-to favorite of mom's everywhere. But...

Recently I've changed my tune and I'm hoping to change yours too. This recipe, start to finish, takes no more time, is a lot healthier, and way yummier for mom's and kiddo's alike. You will have to dirty one additional pot, and grate your own cheese. But these simple steps, I promise not more time consuming, will be sooooo worth it!


EASY MAC & CHEESE
(Mindi Original)

1 T. butter
1 T. flour
1/2 C. chicken stock
1/2 C. whole or 2% Milk
1-2 C. sharp cheddar (or cheese or combination of cheese's you like*)

salt & pepper to taste

1/2 lb. pasta of choice

1. Cook the pasta according to package directions.

2. While the pasta is cooking make the cheese sauce by melting the butter in a sauce pan over medium-high heat. Add the flour to form a rough (paste).

3. Allow the rough to cook for a couple minutes, then add the chicken stock and milk while whisking. Bring to a boil whisking until the sauce reaches a gravy consistency.

4. Add the cheese. Stir until the cheese is melted and the sauce is thick. (Add the cheese about 1/2 cup at a time, until the sauce has the flavor you like.)

5. Season with salt & pepper to taste.

6. Toss the cheese sauce with the pasta and serve immediately.

7. Serves 4.

*You can use any melty cheese you like or even combine cheese for additional flavors. Reese loves the plain cheddar, but when I make this for our family I often use cheddar and Parmesan, or Italian cheese blend.

**As an additional side note, this dish can easily become a meal by adding 1 lb. ground beef, chicken, or even ham.

ARTICHOKE POTATO LEEK SOUP - Rewind

This was one of the very first recipes I posted. I haven't made it in ages, but today I had a little craving. Lately food never sounds good to me, so when something does...I don't let the feeling pass me by. It also happens to be a perfect "soup" day here in Utah.

I first discovered this recipe while pregnant with Reese. It quickly became a comfort favorite. Funny I should be craving it again while pregnant.

(For a healthy version, substitute the cream cheese with reduced fat sour cream. It still tastes really good and is less calories and fat.)

ARTICHOKE POTATO LEEK SOUP
(Recipe adapted from Giada De Laurentiis)

2 tablespoons extra-virgin olive oil
2-3 leeks, white part only, washed well and chopped
1 clove garlic, minced
1 large potato, peeled and chopped
1 16 oz. can artichoke hearts drained
3 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 C. Cream Cheese
2 tablespoons chopped chives, for garnish (optional)

1. Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
2. Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 1/4 cup cream cheese and blend again to combine.
3. Ladle the soup into serving bowls. Top with chives to garnish (optional).

* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

OLIVE OIL PARMESAN BLACK PEPPER POPCORN

I love love love popcorn. It's definitely my "go to" savory treat. Watching my calories I try to satisfy most my cravings with the low-fat microwave kind...but every now and then when I really feel like indulging, I make the real stuff. You know...the old school on the stove kind. It's the only kind my mom made when we were growing up. Most the time I just use olive oil and a little sea salt, but when I really feel fancy I make this stuff. And it's always worth it!

(You may notice in my picture the cheese didn't quite melt onto the popcorn, but that's because I had a 2 year old emergency right when I was taking the popcorn off the stove and I added the cheese after the popcorn had cooled. It was still really good. But I promise if you add the cheese right away, it's melts great.)

OLIVE OIL PARMESAN BLACK PEPPER POPCORN
(Mindi Original)

1/4 C. olive oil
1/2 C. popcorn corn kernels
fresh ground black pepper to taste
sea salt to taste
1/4 C. fresh grated Parmesan cheese

1. In a large pot with a lid (at least 2 qt.), or stock pot with a lid, add the olive oil and popcorn kernels.
2. Place the lid on the pot and put the pot over high heat.
3. Allow to heat until the you start to hear sizzling and the popcorn start to pop, then reduce the heat to medium/high.
4. Watch the pot carefully and allow all the popcorn to pop. Once the popping slows down or stops, take the popcorn off the heat. Let it rest for about a minute (with lid on), then take the lid off and poor into a large bowl.
5. Immediately toss in the cheese, salt and pepper. Start with about 1 or 2 teaspoons of salt & pepper then add more to taste. (Make sure you add the cheese first when the popcorn is the most hot. This will allow the cheese to melt a bit and adhere to the popcorn.)

CREAMY CORN FETTUCCINE w/ grilled chicken

This is my favorite time of year...well one of them :) I love when the weather starts to cool off just a bit, and the anticipation of fall begin's. And of course it's still peach and corn season...two of my favorite foods.

When I came across this recipe in my Cuisine at Home Magazine...I instantly knew it would be a winner! So run down to your local produce stand, before they close in a few weeks, and gets some yummy fresh corn for this dish. Trust me, you won't be sorry!

(You'll notice in my photo that I used spaghetti noodles instead of fettuccine. That's just what I had on hand. Really you could use any pasta you like.)

CREAMY CORN FETTUCCINE w/ grilled chicken
(Adapted from a Cuisine at Home recipe)

½ lb. fettuccine noodles
1 ½ C. fresh corn kernels
2 T. butter
½ C. onion; diced
1 T. garlic; minced
1/2 C. heavy cream
1 t. sugar
1 C. grape tomatoes; halved (or diced fresh tomatoes)
¼ C. fresh basil; thinly sliced
1 t. fresh lemon juice
¼ C. Parmesan; grated
salt & pepper to taste
2 large chicken breasts; grilled and sliced

1. Boil water and cook fettuccine noodles according to package instructions. Drain and set aside.
2. Sauté onion and garlic in butter in a large sauté pan over medium heat until onion is soft, about 5 minutes.
3. Add corn kernels, cream and sugar; simmer until slightly thickened, about 3 minutes.
4. Add the tomatoes, basil, lemon juice and Parmesan. Cook for 2 minutes or until ingredients are well incorporated.
5. Season with salt & pepper.
6. Toss in the pasta and serve topped with grilled chicken.
7. Serves 4.

OLIVE CAPER CHICKEN PASTA

Last week I was playing around with some ingredients and an idea I had. A combination of a recipe I found in a magazine and a dish I had years ago at an Italian restaurant in New York's Little Italy.

This was the final result and it was so yummy, I just had to share!

As a side note:

If you haven't cooked with capers, I beg you to try them. Capers are the buds from the Caper Bush. They are usually pickled and have a salty, vinegary, tangy flavor. They bring a little burst of flavor to Italian and Mediterranean dishes. You can find them in most grocery stores. Sometimes they are in the condiment isle, or by the olives, or specialty section. I can even get them at Walmart. If for some reason you have a hard time tracking them down, just ask a grocery store employee to direct you.

OLIVE CAPER CHICKEN PASTA
(Mindi Original)

¼ C. olive oil
2 T. shallots; minced
2 large boneless, skinless chicken breasts; cubed
Salt & Pepper
1 C. black olives; chopped
½ C. capers
2 C. or 1 pkg. grape tomatoes halved (or use diced fresh tomatoes from the garden)
2 T. lemon juice
½ C. cream
½ lb. pasta; cooked aldente
2-3 T. fresh parsley

1. In a large skillet heat the olive oil over medium-high heat. Add the shallots and chicken. Season with salt and pepper. Cook until the shallots are caramelized and the chicken begins to brown.
2. Add the olives, capers and tomatoes. Cook until the tomatoes start to break down slightly, about 2-4 minutes.
3. Add the lemon juice, stir to combine.
4. Add the cream, stir just enough to incorporate.
5. Toss in the pasta and parsley.
6. Serve immediately.
7. Serves 4 adults.

*This dish would be just as delicious without the chicken, for all you vegetarians out there.

ROASTED VEGGIE CHICKEN LASAGNA

Can you tell I'm working on a theme here? Not really intentionally, more out of a need to utilize the plethora of veggies being harvested from my garden right now. This recipe was a 'middle of night, can't sleep, thinking about what to do with all my veggies' idea! I had several different ideas, but they morphed into lasagna...chicken lasagna...with roasted veggies!

So, you're probably going to look at this recipe and think it's too long, too involved and/or too hard. I'm not going to lie and tell you its one of those throw together super easy meals, but I assure you it isn't as time consuming or difficult as it may read. Minus the cooking time, all the prep took me less than an hour. I would call this a 'Sunday dinner' or 'special occasion' recipe. And I promise you, it's worth a little work. It was delicious!!

ROASTED VEGGIE CHICKEN LASAGNA
(Mindi Original)

For the Veggies:
1 small yellow squash
1 small zucchini
1 small sweet potato
5 button mushrooms
½ red onion
3-4 small tomatoes (home grown or roma)
Olive Oil
Salt & Pepper

1. Dice all the veggies into ¼ inch cubes.
2. Spread onto a large baking sheet, sprayed with cooking spray.
3. Drizzle with olive oil and season with salt & pepper.
4. Roast in a 450 degree oven for 30 minute. Remove from the oven and allow to cool while you prepare the sauce for the Lasagna.

For the chicken:
2 boneless skinless chicken breasts
1-2 qt. water
2 t. salt
2 bay leaves
½ C. lemon juice

1. Put everything in a large stock pot. Chicken can be frozen.
2. Bring to a boil over high heat. Reduce heat to medium and allow to simmer for 20 minutes or until chicken is cooked through.
3. Remove from heat, drain and allow chicken to cool. When cool, shred with a fork.

For the Sauce:
¼ C. butter
4-6 cloves garlic
¼ C. flour
1 C. heavy cream
2 C. chicken stock
1 C. Parmesan cheese
Prepared shredded chicken from above
Salt & Pepper

1. In a larges sauté pan, melt the butter. Add the garlic and allow to cook over low heat until the garlic starts to brown slightly.
2. Add the flour to form a rough.
3. Add the cream and stock. Increase heat and bring to a boil.
4. As the sauce begins to thicken, add the cheese and chicken.
5. Season with salt & pepper to taste.

For the Lasagna:
1 recipe roasted veggies
1 recipe sauce
12 lasagna noodles; cooked aldente, drained and dried
2-3 C. mozzarella cheese

1. Layer the lasagna into a 9x13 dish, sprayed with cooking spray, as follows:

Tiny bit of sauce on the bottom
4 noodles
1/3 veggies
1/3 sauce
cheese
4 noodles
1/3 veggies
1/3 sauce
cheese
4 noodles
1/3 veggies
1/3 sauce
cheese

2. Bake in a 350 degree oven for 30-40 minutes or until hot and bubbly.

*For you non-meat eaters out there...Lisa...wink, wink...just leave the chicken out of the sauce and this will still be super yummy! You can also use vegetable stock instead of chicken stock.

PARMESAN ZUCCHINI CRISPS

Since we're on the subject of zucchini, I thought I'd share my favorite "simple" preparation for zucchini as a side dish. Sorry there's no after shot, but we gobbled them up so fast that I forgot to take a picture. I'm sure I'll be making them again, before the zucchini season is over, so I'll take a picture then and be sure to give you and update.

Seriously, when these are nice and crispy...I eat them like candy!


PARMESAN ZUCCHINI CRISPS

Sliced zucchini or squash
olive oil
salt & pepper
Parmesan Cheese

1. Lay out the sliced zucchini, drizzle with olive oil, sprinkle with salt & pepper, top with Parmesan cheese.
2. Put under the broiler for about 3-5 minutes or until nice and crispy.

PESTO

I've posted a recipe for Pesto Butter, Creamy Pesto Pasta, Butternut Squash Ravioli with Pesto Butter, Herb Butter etc...etc... But I realized a few weeks ago, that I've never posted my favorite recipe for just good old Pesto!

I love this recipe because it has a little twist on most standard Pesto recipes; a surprise of mint in the sauce. The mint gives it an edge of flavor you don't expect. But the best thing about pesto is the overall versatility of this stuff. There are so many things you can do with Pesto. I have some awesome recipes with pesto and I plan to post some over the next little while, but in the mean time here are a few ideas to tide you over.

• Serve drizzled over grilled chicken
• Toss with pasta and veggies for an awesome salad
• Reduce the amount of oil in the pesto to make a thicker sauce, then roll or stuff into chicken, beef or pork
• Stir into mashed potatoes, for an amazing new side dish to go with grilled chicken, fish, or beef
• Toss with roasted veggies or roasted potatoes

I could go on...but you'll have to wait for the recipes!

This particular night I tossed the pesto with some cooked tortellini, and some fresh tomatoes from our garden. It was delicious!

PESTO

4 Cloves Garlic
¼ C. Pine Nuts
¼ C. Parmesan Cheese
¼ C. Fresh Mint
1 C. Fresh Basil
½ - 1 t. Red Pepper Flakes
Salt & Pepper to taste
¾ C. Olive Oil

1. Combine all ingredients in food processor or blender and blend until smooth.

HOMEMADE PIZZA SAUCE

Since I already skipped out on you for a week...I decided a Monday Moments wasn't necessary! Let's get to the recipes already!! Right??

So here it is! Apparently this is the best thing I've ever made; according to my husband anyway! He really didn't want me to share this with you, but I must. We love it, however... we are big pizza fans...so what's not to love!

This particular night I made a pepperoni, olive, and bell pepper pizza...but I'm sure just about any topping would taste fantastic with this sauce. This week I'm going to try a veggie pizza and possibly a plain cheese. I'll let you know how it goes.

My dough recipe is HERE, but like I always say...if you don't have time, just use a loaf of frozen Rhodes dough. It works like a charm.


MINDI'S BEST EVER PIZZA SAUCE

(Mindi Original)

2 T. olive oil
4 large or 6 regular cloves garlic; minced
1 15 oz. can tomato sauce
1 15 oz. can Italian diced tomatoes
1 6 oz. can tomato paste
1 C. fresh basil (you could use 2 T. dried, but I highly recommend fresh)
½ C. fresh grated Parmesan cheese
2 T. balsamic Vinegar
1 t. salt
1 t. red pepper flakes

1. In a small skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 2-3 minutes.
2. In a food processor or blender combine the cooked garlic, along with the olive oil and all other ingredients.
3. Pulse or blend until everything is well combined; 2-3 minutes.
4. Spread over pizza crust or divide into servings and freeze.
5. Makes 4 cups.

*If you don’t have a blender or food processor, dice the basil really fine and stir everything to combine. Your sauce will be a little chunkier but it will still taste amazing!

*I usually use about 1 C. of sauce per pizza. But depending on your taste for sauce and the size of your pizzas, you may need more or less.

ROMAINE SALAD WITH CREAMY PARMESAN

The red rocks are calling my name. So, wish me luck...I'm off to Moab for 4 days of family fun! I don't know if I've mentioned this before, but Moab is kind of like home to me. My dad grew up in Moab and while I really never had a home town (military bratt...remember), as kids we spent ever summer in Moab visiting my grandparents. I love that town. It's like a blanket of red rocks that comforts my soul. Maybe it's my own childhood memories, or the hundreds of stories my dad has told me about every rock formation, every hill crest, every street corner, and ever bend in the road...I feel like his home town, somehow became mine too. What can I say...it's the true blooded Nordfelt in me! This will be little r's first trip to red rock country and I'm so excited to share my love with her.

Dead Horse Point...one of many favorites in Moab. As kids we used to sit on the edge, just like this. I can remember my mom freaking out while my dad encouraged. I'm so sorry Mom...what were we thinking? The mere thought of little r going anywhere close to the edge, gives me an anxiety attack... But it really is so beautiful!

...so one last side for the week. This super easy salad has recently become a favorite. I like it because it's delicious and full of ingredients that I always have on hand. It may seem kind of plain, but trust me the flavors are bold, zesty, and tangy. If you wish, you could also add some grape tomatoes and croutons. But it's really not necessary.

ROMAINE SALAD WITH CREAMY PARMESAN

(Recipe adapted from Cuisine at Home)

1/4 C. sour cream

1/4 C. grated Parmesan cheese

2 T. mayonnaise

2 T. white wine vinegar

2 T. minced fresh parsley

1/2 t. Dijon mustard

1/8 t. Worcestershire sauce

1/8 t. hot sauce

salt & pepper to taste

8 C. chopped romaine lettuce

1. Whisk together the sour cream, cheese, mayonnaise, vinegar, parsley, Dijon, Worcestershire, hot sauce and salt & pepper.

2. Toss the dressing the the lettuce, just before serving.

3. Serves 4.

GRILLED ZUCCHINI WITH BALSAMIC & CORN ON THE COB WITH HERB BUTTER

That's right...today you get two for the price of one. Mainly because these aren't so much recipe's as they are side dish idea's. We love to grill in summer. It's easy, fast and cuts down on the dishes; my personal favorite!

These are also two great idea's for utilizing your awesome garden harvest or farmer's market finds.

GRILLED ZUCCHINI WITH BALSAMIC

4 Zucchini's; sliced in half

1 T. Olive Oil

1/4 C. balsamic vinegar

salt & pepper

1. Brush the zucchini halves with olive oil and season with salt & pepper.

2. Place on the grill.

3. Baste with balsamic vinegar as you grill.

4. Cook until your desired doneness. I usually cook mine for about 5 minutes. I like them kind of crispy on the outside and nice and juicy on the inside.

BOILED OR GRILLED CORN ON THE COB WITH HERB BUTTER

Corn on the Cob (as many as you want)

Herb Butter (Click for the recipe)

There are a couple different ways you can cook this yummy side.

1. Boil your corn on the cob in water with a couple tablespoons of sugar. The sugar will help draw out the sweetness of the corn. Boil for about 10 minutes.

2. Take the corn out of the water. Using a sharp knife, cut the corn off the cob. I've learned a great trick for cutting corn off the cob...place a small bowl or tea-cup inside a large bowl. Rest your corn on the small bowl and cut. The larger bowl catches all the kernels with a lot less mess.

3. Toss the hot corn with herb butter. Amount will be determined by how much corn you cook. Add to your liking.

You can also grill your corn....

(Sorry I don't have any pictures of this process...hopefully I can explain it in words.)

1. Pull the husks back from your corn, being careful not to pull it completely off.

2. Remove the silk.

3. Lather the corn with herb butter to taste.

4. Pull the husks back over the corn, twisting the top to close.

5. Place the corn straight on the grill and allow to cook for about 15-20 minutes on low heat.

6. When the corn is done, remove the husks and enjoy!

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SWEET AND SOUR SAUCE

Sometimes simple really is the best. Most of my favorite recipes are the most simple ones. Like this yummy recipe for sweet & sour sauce. I've had this recipe for over 15 years, when I found it in a magazine. I love how easy and quick it comes together. I also love that it has no additive, preservatives or food coloring. I can whip this up with some fresh stir fried veggies, what ever meat I have on hand, and some sticky rice...dinner is ready in no time.

This sauce can also be made ahead of time and kept in the refrigerator for up to two weeks.

SWEET AND SOUR SAUCE

1/3 C. rice vinegar
4 T. brown sugar
1 T. ketchup
1 t. soy sauce
2 t. cornstarch mixed
4 teaspoons water

1. Combine the vinegar, brown sugar, ketchup and soy sauce in a small sauce pan. Bring to a boil over medium high heat.
2. Mix together the cornstarch and water, add to the other ingredients and stir until it thickens.

3. Remove from heat and serve with stir fried veggies, meat, egg rolls, wontons...just about anything.

Something delicious and easy...when you don't feel like cooking...

I don't know why, but this week has been soooo long. Usually when I'm busy, the days fly by. But not this week. It's been dragging. I'm so glad tomorrow is Friday. It doesn't help that I woke up yesterday and could hardly move. I either slept on my back wrong, or pulled a muscle somehow. By 10 a.m. I had the chills and felt dizzy. Needless to say, I spent the day in my PJ's snuggled on the couch with my little munchkin. You need a day like that every now and then...right?

I don't know what any of that has to do with this recipe, other than it's the perfect, easy, healthy meal to throw together on a night when you don't feel like cooking. My good friend Laura gave this too me a while ago. We finally tried it this week and I loved it. I love a pasta dish that's full of flavor without a lot of fat. I plan to make this a regular on our dinner table. I hope you'll give it a try!


TOMATO AND OLIVE PENNE
(Recipe from Laura Wightman)

1 lb. penne or other short pasta
1/4 C. olive oil
2 boneless, skinless chicken breasts; cubed
2 garlic cloves, thinly sliced
2/3 lb. cherry tomatoes (2 cups) halved or quartered
1 tsp dried oregano
1/4 tsp. crushed red pepper (optional)
1 t. salt
1/2 t. pepper
1/4 C. Kalamata olives, pitted and sliced
1/4 C. chopped fresh parsley
1/4 C. grated Parmesan cheese, plus more for serving

1. Cook the pasta until al dente.
2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the chicken and garlic. Cook until the chicken is done and garlic is browned.
3. Add the tomatoes, oregano, red pepper, salt & pepper. Reduce the heat to low, and cook, stirring, until tomato juices run, about 3 minutes.
4. Add the penne, olives, parsley and Parmesan cheese to the skillet and toss to combine.
5. Serve with more cheese if desired.
6. Serves 4-6.

I've joined the Quinoa craze...and I'm not sorry!

Has everyone tried Quinoa yet? There are recipes for Quinoa everywhere and the health benefits of this popular little grain (is it a grain??) have shot this little food into super stardom. Several months ago, my sister shared this recipe with me. I was so excited to try Quinoa that I ran out and bought it. I had planned on making it within days of my purchase, but I got side tracked for some reason and the Quinoa stat in my pantry for what seems like forever.

Until a couple weeks ago when I was cleaning out my pantry and I found it hiding in the back. I immediately put it on my menu again, and this time followed through. It was amazing. I added chicken to make it a "man meal" for my husband. But we both absolutely loved it.

So if you're one of the few (like I was) that haven't delved into the Quinoa craze, this is a good time to jump on the wagon. And if you are already a Quinoa fan, give this recipe a try!


QUINOA BLACK BEAN SALAD
(Recipe from Jen Uibel)

2 boneless, skinless chicken breasts; cubed
1 C. quinoa
1 ½ C. cold water
½ t. salt
2 C. black beans; drained and rinsed well
½ C. chopped celery
1 jalapeno pepper; seeded and minced
1 clove garlic; minced (or 1 t. garlic powder)
1 red pepper; diced
1 large tomato; diced
1 green pepper; diced
1 t. cumin powder
1 t. coriander powder

Dressing:
2 T. lime juice
¼ C. olive oil
1 t. salt
Fresh ground pepper
¼ t. chili powder (or cayenne if you like a little heat)
2 T. fresh cilantro; chopped
¼ C. scallions; chopped
½ C. sliced olives (optional)

1. Soak the quinoa in cold water for 30 minutes. Rinse thoroughly in water several times, then drain well.
2. Place in 2 qt. pot with 1 ½ C. water and salt.
3. Bring to a boil, turn down to low, cover tightly and cook for 15 minutes. Remove from the heat and allow to sit for 5 minutes covered. Fluff gently with a fork and set aside to cool. (The quinoa can be made ahead of time and refrigerated for later use.)
4. In a large skilled sauté the chicken with the jalapeno, fresh garlic in 2 T. oil until the chicken is done. (If you choose not to add the chicken, just sauté the jalapeno and garlic until garlic starts to brown. Then continues the recipe.)
5. Add the celery and the green and red peppers and sauté briefly to soften the veggies.
6. Add the cumin and coriander, cook and stir for about 2 more minutes allowing the spices to absorb into the veggies and chicken.
7. Blend all the ingredients for the dressing in a blender, with a whisk or shake in a jar.
8. Gently combine the chicken and veggies with the tomatoes, black beans, quinoa and dressing in a large mixing bowl.
9. Add salt & pepper to taste. Stir in cilantro and scallions.
10. Serve warm or cover and chill for later.
11. Serves 6-8 people.

In memory of the Tahitian Noni Cafe...

A few months ago my good friend Lisa gave me a cooking challenge. She had a recipe for some yummy wraps that used to be served at the Tahitian Noni Cafe. When the cafe closed she and her friends asked the manager if they could get the recipe for the wraps. The manager kindly handed them the recipe, but it was written in bulk format and half the recipe was in ounces instead of traditional measurements. So Lisa asked me if I could cut the recipe down to a family serving size, as well as convert the measurements.

Well...challenge accepted, and challenge completed. It actually wasn't too hard, just required a scale and a little math. It's a good thing I have always been good at math...spelling, not so much...but math has always been a strong point.

So if you were also a fan of the Pareo Chicken Wraps at the Tahitian Noni Cafe, today's your lucky day! I hope you enjoy.

* I actually used just a regular tortilla for my wraps, but I'm sure the Tomato Basil tortillas would be awesome. Also the Chipotle Ranch dressing makes quite a bit, but I couldn't really reduce it by much more. So you will have extra, however we have been using as a dip for corn chips and veggies and it's yummy...so I'm not complaining.


PAREO CHICKEN WRAPS

6 12” Tomato Basil Tortilla
1 recipe Island Lime Rice (see below)
1 recipe Black Bean Salsa (see below)
2 C. shredded chicken
2 C. Monterey Jack Cheese- shredded
1 recipe Chipotle Ranch Dressing (see below)
2 C. shredded lettuce
2 roma tomatoes; diced

1. Lay the tortilla flat and layer ingredients as follows:

rice
black bean salsa
shredded chicken
cheese
chipotle ranch Dressing
lettuce
tomatoes

2. Wrap the tortilla tight, tucking in each end.
3. You can eat fresh or place on a George Forman grill for about 2 minutes.

ISLAND LIME RICE

1 C. Jasmine long-grain rice
1 C. cold water
½ C. chicken stock
1 T. butter
½ t. salt
¼ C. cilantro- chopped
2 T. lime juice

1. In a large sauce pan bring the water and chicken stock to a boil.
2. Add the rice, butter and salt.
3. Cover the pan and reduce the heat to low. Cook for 20 minutes.
4. When the rice is cooked, fluff then stir in the cilantro and lime juice. Mix well.

BLACK BEAN SALSA

1 Can black beans; drained and rinsed
1 C. frozen corn; thawed and drained
1 small or ½ large red pepper; diced
Zest of 1 lime
2 T. lime juice
3 T. cilantro; chopped
1 jalapeno; diced
1 t. salt
½ t. pepper

1. Mix all ingredients together to form the salsa.

CHIPOTLE RANCH DRESSING

1 pkg. Hidden Valley Ranch Dressing mix
½ C. mayo
½ C. sour cream
1 C. milk
1 Chipotle Pepper with 2 T. Adobo sauce (from 1 can of Chipotle Peppers packed in Adobo sauce. You can find these in the Mexican section at most supermarkets.)*

1. In a blender pour the milk and the ranch dressing powder. Mix on high until well blended.
2. Add the mayo and sour cream. Blend on high again for a few second.
3. Add 1 chipotle pepper and 2 T. of Adobo sauce from the can. Blend again until the dressing comes together.
4. Allow to set up in the refrigerator for at least 30 minutes.

* I use these peppers as well as the Adobo sauce in quite a few recipe, so when I open a can I divide it up into small ice cube trays and freeze small potions. I never use a whole can at a time.

Ever heard of Cauli-Rice??

Last week a good friend of mine commented on one of my posts and mentioned that she has been serving Cauli-rice as a substitution for regular rice with her meals. I had never heard of Cauli-rice so I did a little research on-line, and asked my friend for more info.

It turns out this "Cauli-rice" stuff is amazing! It's basically Cauliflower shredded to the consistency of rice and cooked dry, giving it a similar texture to rice (see recipe below). It can be used in a variety of applications while cooking. I knew I had to try it, so I came up with a simple casserole recipe to test it out.

It was a huge success! We absolutely loved it. I can't say that it tasted "exactly" like rice, but it was pretty darn close and worked as an amazing substitute. Especially considering that a cup of cauli-rice has no carbs, is high in fiber and only about 20 calories, as apposed to regular rice that is loaded with carbs, and is high in calories.

I will definitely be doing some more experimentation and using cauli-rice on a regular basis! Thanks Natasha!!

*This recipe can easily become a vegetarian dish. Simply double the beans and leave out the beef. Season the beans exactly as you would have seasoned the beef.

CAULI-RICE BLACK BEAN CASSEROLE
(Mindi Original)

1 large head of cauliflower; for cauli-rice
1 lb. lean ground beef
salt & pepper
½ t. cumin
½ t. garlic powder
1 t. chili powder
1 can black beans; drained and rinsed
1 can diced tomatoes (Mexican style)
1 can chopped green chilies
1 C. fat free or low fat sour cream
3 C. Monterey jack cheese; grated

1. Grate the cauliflower in a food processor or with a hand grater. You can also chop the cauliflower with a knife until it resembles small rice granules.
2. Put the grated cauliflower in a large microwave safe bowl. Do not add water and do not cover. Microwave for 5 minutes. Drain off any water. It will be very little.
3. Fluff and set aside.
4. In a large skillet, brown the ground beef, seasoning with salt & pepper.
5. Add the cumin, garlic powder and chili powder. Stir to incorporate into the meat.
6. Stir in the beans, diced tomatoes and green chilies. Then add the sour cream.
7. In a 9x13 pan or a casserole dish sprayed with cooking spray, layer as follows:

½ cauli-rice
½ ground beef mixture
½ cheese
½ cauli-rice
½ ground beef mixture
½ cheese

8. Bake at 350 for 30 minutes or hot and bubbly!
9. Serves 4-6

Memories of the Hahn Potato Shack...

I didn't have this recipe on my schedule for the week but when I woke up this morning to snow flurries and frigid temperatures, I decided it should be a soup day. Hopefully the last one of the season... Maybe?? I do live in Utah though, so it's highly unlikely. I'm guessing we have a few more "spring" snow storms headed our way, before summer decides to take up permanent residence.

I developed this recipe a few months ago for purely nostalgic purposes. This recipe is for all my "Hahn" friends...you know who you are. For the everyone else...let me explain...

From ages 11-15 my family was stationed at Hahn Air Force Base, Germany. We loved Germany and I have great memories of my time there, many of which revolve around my introduction into a whole new world of food from all across Europe. But that's another story... This soup is anything but foreign, in fact that's why I think I loved it so much. You see there was this little shack outside the BX (Base Exchange - a mini department store, if you will). It was called the Potato Shack! They sold baked potatoes and baked potato soup. The simplest thing in the world, but it tasted so good to me, especially on a cold German winter day. I'm sure it has something to do with the Idaho blood running through my veins.

I've thought about that soup for years, wishing I had a recipe. I knew it was simple; nothing fancy. I thought about trying to recreate it before, but new my 12-15 year old pallet was not as defined as it is now. I wasn't sure I'd really remember what was in it, or if it really was as good as I my memory thinks it was. Well, I finally decided to give it a try.

I think I almost nailed it. I added a couple little extras on top, but the soup tastes pretty darn close to my memory. Bottom line...it's delicious either way. It tastes just like your eating a good old baked potato with all the fixings. The best news is that it's about 1/3 the calories and fat of a normal "cream of potato soup". I hope you enjoy!


BAKED POTATO SOUP
(Mindi Original)

½ white onion; finely diced
1 clove garlic; minced
2 T. butter
32 oz. chicken stock
¾ - 1 oz. fresh chives; diced
4 large russet potato’s; baked (or 8 small, fist size potatoes)
salt & pepper
1 C. sour cream
Cheddar cheese, crumbled bacon & sour cream

1. In a large stock pot, melt the butter. Sauté the onion and garlic until translucent, about 3-4 minutes.
2. Add the stock and chives and bring to a simmer.
3. Roughly dice or chop the baked potato’s leaving the skins on.
4. Add the potato’s to the stock. Bring to a boil, reduce heat and allow to simmer for about 20 minutes. The potatoes should fall apart leaving some chucks, but also thickening the soup.
5. Season generously with salt & pepper to taste.
6. Add the sour cream and continue to simmer for an additional 15 minutes.
7. Serve topped with cheese, bacon and sour cream as desired.